Winemaking
An exotic blend of Merlot (48.4%) and Malbec (25.8%) from the clay based soils of the Waimauku Estate, combined with broad structured Cabernet Sauvignon (25.8%) from the gravelly terrain of Hawkes Bay. For each variety, hand harvested fruit was chilled before the whole bunches were destemmed and crushed to open top fermenters. After several days of cold soaking and hand plunging, the must was warmed and inoculated. Hand plunging was frequent at the onset of ferment, but tailed-off as the ferment neared completion. The free run wine was kept separate and racked to new and seasoned oak barriques. The skins were drained further overnight and then lightly pressed. A long natural malolactic fermentation occurred over the winter and spring months. The final assemblage was focused on fruit concentration and refined structure.
Glass closure
Screw cap
Biodynamically produced
Organically produced
Vegetarian
Vegan
New wines this year
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